Stuffed Butternut Squash

Name: Stuffed Butternut Squash
Yield: Serves 4
Ingredients: 1 large or 2 small butternut squash (about 800 g/1¾ lb total weight); 250 ml/8 fl oz/1 cup water; 200 g/7 oz chopped canned tomatoes; 5 ml/1 tsp smoked paprika; 1 clove garlic, crushed; 1 small onion, diced; 30 ml/2 tbsp roughly chopped hazelnuts; 30 ml/2 tbsp pine nuts; olive oil; 90 ml/6 tbsp sour cream and a pinch of smoked paprika, to garnish; mixed leaf salad, to serve; salt and ground black pepper; 90 ml/6 tbsp sour cream and a pinch of smoked paprika, to garnish; 75 g/3 oz/1 cup grated Parmesan cheese; salt and ground black pepper; 120 ml/4 fl oz/½ cup red wine; 115 g/4 oz/⅔ cup black quinoa

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Quinoa Cookbook

By Penny Doyle

Published 2013

About

Quinoa lends itself perfectly as a stuffing for vegetables, with its excellent nutrient profile and ability to absorb exciting, vibrant flavours. Spanish smoked paprika dominates this spicy dish with its opulent taste and deep colour, and the finished dish is beautifully tempered by a sour cream drizzle and melted cheese.

Ingredients

1 large or 2 small butternut squash (about 800 g/1¾ lb total weight)<

Side dish
Vegetarian
Spicy
Gluten-free

Method

Preheat the oven to 190°C/375°F/Gas 5. Cut the butternut squash in half. Scrape away and discard the seeds and fibre.
Score two lines 4 cm/